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baking Southern
Kent County Corn Pudding

Photo by: Joey De Leo
Comments: 0
 

Recipe

During summer harvest the corn from Kent County is the sweetest imaginable. I enjoy nothing better than eating it lightly cooked and right off the cob, but another way I like it is in this traditional Eastern Shore savory corn pudding.

Yield: Serves 4

Ingredients

  • 2 cups fresh corn kernels (4 to 5 ears), coarsely chopped
  • 2 eggs, beaten
  • 1 tablespoon flour
  • 1 tablespoon grated onion
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1¼ cups milk
  • 1 teaspoon salt
  • ¼ teaspoon white pepper

Directions

Preheat the oven to 325°F. Butter a I-quart baking dish.

Combine all the ingredients in a bowl and mix well. Pour the mixture into the dish.

Bake for 50 to 60 minutes, or until set. Serve as soon as possible.


© 1998 John Shields
 

Nutritional Information

Nutrients per serving (% daily value)

228kcal (11%)
104mg (10%)
5mg (9%)
125mcg RAE (4%)
338mg
38mg
8g
15g
2g
25g
129mg (43%)
661mg (28%)
6g (30%)
12g (18%)
1mg (5%)
 

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